Lijiang candied fruit [Yunnan Lijiang specialty]

What is Lijiang candied fruit? Authentic Yunnan Lijiang specialty: Lijiang candied fruit

Content summary:Do you want to know what Lijiang candied fruit is? This article is a detailed introduction toYunnan Lijiang specialty - Lijiang candied fruit. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Lijiang candied fruit. The full text takes about 4 minutes to read, mainly including the basic introduction of Lijiang candied fruit and its nutritional value? What are the product characteristics of Lijiang candied fruits? How did the history of Lijiang candied fruits come about? The production method of Lijiang candied fruits, etc

Basic introduction of Lijiang candied fruits

Lijiang candied fruits have long been famous, with a wide variety of flavors: apples, peppers, crabapple fruit, and small white atractylodes Many things you never thought of, all handmade, crystal clear pieces, like excellent yellow jade, with a variety of flavors and a common meaning: sweetness

The highest sugar content in preserved fruits can reach over 35%, and the content of converted sugars can account for about 10% of the total sugar content. From a nutritional perspective, it is easily absorbed and utilized by humans. In addition, it also contains fruit acids, minerals, and vitamin C, which are extremely nutritious

There are many types, renowned for their sweet and fragrant taste, crystal clear appearance, smooth and residue free taste, and long shelf life

How did the history of Lijiang candied fruits come about

Preserved fruits are a traditional Han food with ethnic characteristics, which has a history of more than 2000 years. In the book "Spring and Autumn Annals of Wu Yue" written by Zhao Hua, a person from the Eastern Han Dynasty, there is a record that "Yue presented Gan Mi Wan (wooden party) as a gift to Wu Zengfeng. This is an early written record of candied fruits in China. In the Tang and Song dynasties, due to the development of agricultural production, especially the development of fruit and beekeeping, and sugar industry, the processing of candied fruits made significant progress, forming a complete set of processing techniques such as "frying, brewing, exposing, and grinding", which greatly increased the products and varieties of candied fruits, becoming an independent "honey fried" food from the food industry. The term 'honey decoction' refers to people boiling and concentrating fresh fruits in honey to remove a large amount of moisture, enhance flavor, and facilitate long-term storage, hence its name. During the Yuan and Ming dynasties, the processing of candied fruits further developed in terms of processing technology and color varieties. Its processing technology became increasingly sophisticated and mature, not only well-known domestically but also globally

How to make Lijiang preserved fruit